Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

Remove the meat from the marinade and thoroughly pat dry. Coat with 1 cup flour (may use more or less if necessary). Heat bacon fat in a casserole dish over medium-high heat. Brown roast in fat on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

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Reviews and RatingsGlobal Ratings:

(50)

Reviews in English (38)

B

by BEAHONEY

87

This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar, no sugar, add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe.
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07 Dec 2002
(Review from Allrecipes USA and Canada)

L

by LINDA MCLEAN

55

My parents are from Germany/Austria and if you want an authentic sauerbraten, you must marinate for a good three days or else is just isn't sauerbraten. This however, was a good recipe.
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20 Sep 2002
(Review from Allrecipes USA and Canada)

M

by MELINDALOO

44

Wonderful! My mama is from southern Germany & this is pretty much the same way she makes it. She told me not to let the meat marinade for 3 days(as some recipes suggest)because it makes the roast too sour to eat. GREAT RECIPE!
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08 Dec 2001
(Review from Allrecipes USA and Canada)